Good Chinese food is a must over the two week period of the Chinese New Year celebration which is usually held starting in late January or early February, depending on the Chinese calendar. When planning a Chinese dinner, especially a celebration, several dishes are called for, including several vegetable dishes. One dish that is especially good and authentic is Brown Door Chinese Broccoli, which is a clone of a favorite dish served at the Brown Door Restaurant in Beijing, China. Chinese Broccoli, available at most Asian groceries and some well-stocked larger grocery stores, is also knows as Gai Lan, Gai Larn, Kai Lan, or Chinese Kale. A member of the same family as broccoli, it is high in nutrition (especially Vitamins A & C), and is absolutely delicious. Unlike regular broccoli, the stems and leaves are used, as well as the tiny flowerettes.
Brown Door Chinese Broccoli is quick to make, and requires a minimum of chopping. It is sure to become a favorite vegetable, and you’ll want to make it all year long.
6 Servings
1 pound Chinese broccoli
1 cup chicken broth
2 cloves garlic, coarsely chopped
1/4 cup chicken broth, mixed with 1 teaspoon cornstarch
- Wash the Chinese broccoli thoroughly, remove any yellow or damaged leaves, and cut a small portion of the stem end off.
- Heat a large frying pan or wok over high heat; add the 1 cup chicken broth and garlic; lay the Chinese broccoli in the broth mixture.
- Partially cover and let cook over high heat until the stems are crisp tender and at least half of the broth has evaporated.
- Stir the chicken broth/cornstarch mixture in; when clear and slightly thickened, transfer to a serving platter and serve immediately.
Amount Per Serving
Calories 33 Calories from Fat 4
Percent Total Calories From: Fat 13% Protein 31% Carb. 55%
Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 325 mg
Total Carbohydrate 5 g
Dietary Fiber 2 g
Sugars 0 g
Protein 3 g
Vitamin A 182% Vitamin C 118% Calcium 0% Iron 4%
